TROPICAL KEY LIME CHICKEN SALAD
2 Chicken breasts, boneless, skinless
1/2 tsp Salt
3 tbs Macadamia Nut Oil
1/2 c. Unsweetened lime juice (fresh or bottled)
8 c. Salad greens, romaine or mixed
3 Plum tomatoes, diced
1 Avocado, diced
1 Papaya, diced
1/2 c. Ranch dressing
1/2 c. Island Princess Macadamia Nuts, chopped (Lightly Salted, Maui Onion or Healthy Snacking/Baking/Cooking)
Pound the chicken breasts until thin. Combine the salt, 2 tbs of macadamia nut oil and the lime juice in a bowl. Cover and marinate the chicken breasts in this mixture for 1 - 2 hours in the refrigerator.
Heat 1 tbs of macadamia nut oil in a skillet over medium heat. Add the chicken breasts and cook for 4 mins on each side, until browned and cooked through. (The lime juice will caramelize a bit)
Put 2 c. of greens in each of 4 salad bowls. Divide the tomato, avocado and papaya among them. Chop the chicken breast and place on top of the salads. Drizzle ranch dressing over each salad and finish with a sprinkling of chopped Island Princess Macadamia Nuts.
Garnish with a slice of fresh lime.
|
|
|
